The Effect of Implementation of Good Manufacturing Practice (GMP) and the Use of Andaliman Fruit Extract as Natural Preservatives on Microbiological Quality of Beef Meatbals in Household Food Industry “Mak Iji” in Medan City

Abstract

Abstract Bacterial contamination such as Salmonella and E. coli is the main cause of extraordinary cases of foodborne diseases. This study was done at the Mak Iji Household Food Industry in Medan City which produces beef meatballs. The application of good manufacturing practice (GMP) was carried out in accordance with the Regulation of the Head of the Food and Drug Supervisory Agency of the Republic of Indonesia (BPOM RI) of 2012. The microbiological quality of the beef meatballs produced was carried out before and after the application of GMP with and without the addition of ethyl acetate extract of andaliman fruit. The results show there are 8 elements of major findings and 29 elements of minor findings from 37 elements of GMP examination. The application of GMP can reduce the total plate count (TPC) from 3.87 CFU/mL to 1.47 CFU/mL in meatballs without the addition of andaliman fruit extract, and 0 CFU/mL for meatballs with the addition of andaliman fruit extract. E.coli and Salmonella were not detected after the application of GMP. The results of this study indicate that the application of GMP and ethyl acetate extract of andaliman fruit can prevent the growth of harmful bacteria in beef meatball products.